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Pecan Cream Pie Recipe

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4.9 from 11 reviews

A rich and creamy pecan cream pie featuring a smooth cream cheese and whipped cream filling with maple syrup and brown sugar, nestled in a buttery baked pie crust, then topped with whipped cream and toasted pecans for a delightful dessert.

Ingredients

Pie Crust

  • 1 9-inch pie crust, homemade or storebought, baked and cooled

Filling

  • 1 cup heavy whipping cream
  • ¼ cup confectioner's sugar
  • 2 packages (8 ounces each) cream cheese, softened
  • ½ cup light brown sugar, packed
  • ¼ cup pure maple syrup
  • 1 ½ cups pecans, finely chopped, divided

Topping

  • 8 ounces whipped cream, for topping

Instructions

  1. Whip Cream: In a large mixing bowl, combine the heavy whipping cream and confectioner's sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set aside this whipped cream mixture.
  2. Prepare Cream Cheese Mixture: In another large bowl, add softened cream cheese, light brown sugar, and pure maple syrup. Beat at medium speed with a hand mixer until the mixture is fully combined and smooth.
  3. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  4. Add Pecans: Fold in 1 cup of the finely chopped pecans into the cream filling mixture, ensuring even distribution.
  5. Fill Pie Crust: Spoon the cream cheese and pecan filling into the cooled baked pie crust, smoothing the top evenly with a spatula.
  6. Chill: Place the pie in the refrigerator to chill for at least 4 hours, or preferably overnight, to set the filling.
  7. Top with Whipped Cream and Pecans: Once chilled, spread the whipped cream evenly over the top of the pie. Sprinkle the remaining ½ cup of chopped pecans evenly on top for garnish before serving.

Notes

  • For a deeper pecan flavor, toast the pecans lightly in a dry skillet before chopping and adding to the filling.
  • Make sure to fully chill the pie to allow the filling to set properly and make slicing easier.
  • You can substitute pure maple syrup with honey or corn syrup if desired, but maple syrup gives the best flavor.
  • If using a store-bought pie crust, choose one that is buttery for best taste.
  • Leftover whipped cream topping can be stored separately in the refrigerator for up to 2 days.

Find it online: https://sweetworldtastes.com/pecan-cream-pie-recipe/